Good Lifestyle

Bucatini Alla Amactoriana is a staple in and around Rome and thedish Italian children caps when they miss Mama's cuisine. The beauty of the dish is just a few bands ofBacon Infuse a whole pasta pot with a rich and fleshy aroma, cut perfectly by the soft tomato and heat of pepper flakes. No bonds of gras sausage, ground floorbeef,Or Fist size meatballs are needed for this spaghetti recipe.

Nutrition:370 calories, 5 g of grease (1.5 g saturated), 560 mg of sodium

Serve 4

You will need

4 tape bacon
1 small yellow onion, diced
4 cloves of garlic, finely sliced
1 C. Tea of ​​red pepper flakes (or more depending on your heat preference)
1 bobbin (28 oz) crushed tomatoes
Black salt and pepper
10 oz buccini or spaghetti
1/2 cup of chopped fresh parsley
Pecorino Romano or Parmesan

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How to do it

1. Bring a large salt water pot into a boil.
2. Cook the bacon in a large medium heat pan until the grease is mainly made, about 5 minutes.
3. Discard everything but 1 tablespoon of fat. Add the onion, garlic and pepper flakes to the pan. Sautéed for about 5 minutes, until the onion started brown.
4. Add tomatoes and season with salt and a lot of black pepper. Bring to a simmer.
5. Meanwhile, cook the pasta with boiling water until Al Dente (usually about 30 seconds at one minute less than the packaging instructions recommend).
6. Drain the pasta and add directly to the coolerating tomato sauce.
7. Stir together so that the sauce and noodles are incorporated evenly.
8. Stir in the parsley.
9. Divide between four bowls of hot pasta and garnish with freshly grated cheese.

Eating this! advice

One of the most magical ingredients in the kitchen is also one of the most visible: the troubled water you spread yourself during pasta emptying. Nebulosity is the result of starches released from the surface of noodles and even a few tablespoons can help you create a silky sauce that betterpulp. Before draining the noodles, soak a cup of coffee in the water and peach a few ounces of liquid. Mix the pasta directly into the pan with the sauce, and if the noodles look dry, add the reserved water a tablespoon at a time until the sauce stands off and clings slightly to the pasta .

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